FLOR Pâtisserie is a Japanese-styled patisserie serving authentic Japanese inspired French pastry, where you can choose to dine in or to take out.

Chef Yamashita from Japan brings with him over 20 years of Japanese baking techniques, and has spent a year and a half tailoring the signature cakes to suit the climate and taste of Singapore.

No baking powder, artificial rising/softening agents, stabilisers, or preservatives in the products. The soft yet moist quality of our cakes is achieved from the natural aeration of eggs being whipped to their full peak.Made entirely of natural and fresh ingredients, customers to be able to enjoy freshly baked cakes every day, all unsold fresh cream cakes are either sold at a discount at the end of the day, or are disposed of.

FLOR Pâtisserie firmly believes in using only the best ingredients to create beautiful-tasting pastries. Chef Yamashita ensures that all pastries that come out of the kitchen are at the peak of harmony in flavours as well as in colours.

WHO IS CHEF YAMASHITA

Chef Yamashita Masataka (山下昌孝) was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. Upon graduation at a tender age of 21, Chef Yamashita embarked on his career as a pastry chef, working at various famous pâtisseries around Japan for more than 10 years.

In 2001, he started his own pâtisserie in Nara, Japan, of which his tasty creations propelled it to be one of the top pâtisseries in Nara. Chef Yamashita even counts Japanese celebrities such as Horiuchi Takao and Iwasaki Hiromi as his fans.Eight years later, a yearning for new challenges and a change of scenery saw Chef Yamashita pack up his pâtisserie, and move to Singapore where he took charge of the kitchen at Pâtisserie Glacé.

After a year and a half, Chef Yamashita saw an opportunity to revive his pâtisserie from Japan, and re-established Flor Pâtisserie at Duxton Hill, Singapore.

CAFE INTERIOR

The main colours are blue and white.

The exact shade of blue as their signboard.

Clean cut, simple and puts the attention on all the pretty delicious cakes!

MEET THE DESSERTS

The kareshi and I ordered two to share because we couldn't resist all the pretty pretty cakes!

WAGURI MILLE FEUILLE

Check out the delicate strands of French chestnut cream carefully piped over a sandwich of crisp, flaky puff pastry and pastry cream! This is then topped with sweetened Japanese chestnuts.

The puff pastry was sweet and crispy, and I went into transports of delight once I tasted the chestnut cream. So so sooooo good. It's so tough to find a word to describe the taste of the chestnut cream. It's sweet but not artificial sweet. Its more of a natural chestnut sweetness that lingers in your mouth even long after you've finished the entire plate.

This is sooooooo delicious that I wanna go back and try the other cakes!

CHEF'S SPECIAL

I have a weakness for dessert cups, mousse and lots of fruits. So it's no surprise that I chose this.

Passionfruit and chocolatate mousse, topped with an exotic array of fruits and nibbles of white and dark chocolate balls! A tantalizing taste of sour, bitter and sweetness. Only a very very thin layer of cake lies in between the mousse.

I love the combination of tangy passionfruit and slightly bitter chocolate. It balances out everything nicely, and the fruits are a mixture of sweet and sour. Chocolate balls adds a slight crunch and variety to the dessert.

Rating: 5/5

Definitely worth a return visit, or many return visits.
It's a good place to enjoy a slice of cake and generally just sit and chill.
The cakes and desserts are just kick-ass awesome, love the delicate flavours.
Looking forward to try the Matcha cakes the next time round!